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Xinjiang Saute Spicy Chicken

More pictures (39)

Xinjiang saute spicy chicken originated in the early 1990s, mainly chicken pieces and potato pieces, cooked with noodles. Xinjiang saute spicy chicken has bright color, smooth and spicy chicken, soft and waxy sweet potato, spicy and delicious, coarse and fine. Moreover, it is economical and practical, and it is not bad for relatives and friends to eat at home.

Chinese name: Xinjiang saute spicy chicken

Ingredients: fresh chicken, potatoes, mushrooms, green peppers and red peppers.

Category: Xinjiang cuisine

Taste: spicy

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Introduction of dishes

Xinjiang saute spicy chicken originated in the early 1990s. The origin of Xinjiang saute spicy chicken is Shawan County, Xinjiang, and it is said that it comes from a local halal restaurant. no

Xinjiang Saute Spicy Chicken

Soon, it became popular all over Xinjiang, and almost every household could cook it, just like everyone in Sichuan could cook Sichuan-style Sichuan-style Sichuan-style pork. For more than ten years, saute spicy chicken has maintained a fresh vitality, which has been widely recognized and enduring. The following is how to promote two large chickens.

working methods

Exercise 1

Make ingredients

Xinjiang saute spicy chicken adjuvant

Atlas (14)

A fresh chicken (preferably killed alive), four potatoes, four mushrooms, four green peppers and four red peppers, a few onions, ginger and garlic, a handful of coriander, a handful of pepper and pepper (depending on the person) and a number of broad strips.

production process

The first step is to cut the fresh chicken into one-inch square pieces. Prepare all kinds of materials.

Step 2: Heat enough oil and stir-fry the pepper thoroughly.

Step 3, pour in chicken, onion, ginger, garlic and pepper. Stir-fry for a few minutes, then pour in soy sauce and water (the water must be enough, otherwise the noodles will not taste good without soup).

Xinjiang Saute Spicy Chicken

Step 4, add sugar, salt and cooking wine.

Step 5, add mushrooms and start stewing 15 minutes. (Because chickens are different in age and tenderness)

Step 6, pour in the potatoes and continue to cook on low heat until the potatoes are cooked.

Step 7, pour in green pepper and red pepper. It plays a coloring role, and the spicy taste is mainly pepper.

Step 8, stir fry a little, and you can cook! Load the plate! The bigger the dish, the better. The wider and thinner the belt surface, the better. You can pour the noodles on the chicken.

Step nine, finally, look at our side dishes. Sugar mixed with tomatoes can relieve the spicy taste. Or prepare more beer or cold drinks!

Exercise 2

Xinjiang saute spicy chicken with different tastes

Atlas (22 sheets)

Fire first, put the pot on the stove, pour in the oil, and when the oil is 7 cooked, pour in the white sugar (for coloring). At this time, the chef can't stop, so that the sugar can be mixed with hot oil for a long time, otherwise the sugar will be bitter and the coloring effect will not be too good, which will affect the image of the whole dish. When stirring for about 30 seconds, take the time to pour the chicken pieces in. When you first enter the pot, you will find that the pot is scratching and shaking. Chicken pieces need to be constantly stirred so that the color can be uniform! Wait until 8 is mature, put on the plate and wait.

Next, we still need hot oil to serve. Potatoes should be served. Don't hesitate to listen to a crisp voice: Snoop-la, a bowl of white, fat and round guy, lively mixed with oil. Look at the color, from shallow to deep, from white to yellow, and make a special fragrance. Don't cook potatoes for too long, otherwise it will also affect the overall image. Pour it into the plate and wait.

Next, we still need hot oil to serve. This is the last time. Don't bother. Hold the red pepper to the sky and boil the hot oil. This will pay more attention to safety and don't lose too much because of small things. Eating is a trivial matter, and it will be uncomfortable after a long time! Don't waste any time. Next, put all the onions, ginger and garlic into the pot and fry their unique fragrance flat. At this time, the whole pot of fragrant and red pepper oil will come face to face. Remember not to cook too much, it will be embarrassing to fry it!

Then, the chicken nuggets will be cooked, dancing and rolling back and forth. If the pot is not big enough, don't make too big a move. Chicken and potato pieces want to get out of the misery as soon as possible! Ha ha, come to an image personification, don't take it amiss! When these two kinds of stir-fried dishes are mixed into a family, you can add seasoning, special large-scale chicken material, salt and bean paste, and fry the water in the pot almost. Add water quickly, don't stick to the pot, cover the pot and wait slowly, so that they can enjoy the high temperature first! It takes about half an hour!

Don't forget to add green peppers, mushrooms and deodorized beer during the stew. In half an hour, it's time to cook. A plate of spicy and delicious chicken came up. Sprinkle a handful of coriander on it and grab a piece with your hand. It tastes really good! Spicy to the heart, fragrant to the stomach, not to mention how enjoyable, plus it is made by yourself, the taste is even more unusual. If you are eager for a big plate of chicken, you might as well try it this way!